When you combine chocolate, coconut, espresso, and pie crust, your heart will sing and your stomach will do a happy dance over these delicious nutty German chocolate pie squares!
This fun twist on a German chocolate pie was created by an incredibly sweet and talented friend of mine. Marnely Rodriguez-Murray is a formally trained chef and the blogger behind Cooking with Books. She and I first met on Twitter, but it didn’t take long before we were BFFs and hooked up across all of our social media accounts. Why? Well, because in addition to our love and passion for cooking and baking, we both also shared a love for bacon and Nutella!
In fact, Nelly loves Nutella so much that when she became engaged to be married to her now-husband, Brian, her friends and I got together to throw her a virtual engagement party, and I made her Nutella Mousse Pie with Caramelized Bananas to celebrate the occasion with!
Nelly knows that I’m allergic to coconut, so she offered to create these nutty German chocolate pie squares for you. I hope that you enjoy the recipe, and I really hope you’ll swing over to Nelly’s blog and check out more of her amazing recipes! Thanks for helping me out today, Nelly. I puffy heart you!
When Becca asked me to guest post on her blog, I jumped on the opportunity to create something so sweet, so perfectly delicious for the upcoming lover’s holiday: Valentine’s Day. The one day where the consumption of chocolate is through the roof and our dentists cringe at the endless boxes of chocolate truffles we plan on consuming. Creating a dessert is always exciting and delicious – basically my entire baking cabinet is brought out, in hopes of a couple of ingredients catching my attention.
This time, shredded coconut and coconut oil sent me into a black hole type of obsession: German Chocolate Cake. I could NOT get this dessert out of my head, but I had NO desire to bake a cake. I wanted those coconutty flavors in one bite, not a slice. Maybe a square? And that’s how these nutty German chocolate pie squares were born.
They’re composed of two layers: an espresso scented pie crust and a chewy, nutty, coconut-packed filling. Instead of the usual chocolate used in the classic recipe, my chocolate addition comes in the form of cacao nibs, which are the toasted cacao pods, crushed. They’re crunchy and are a great alternative chocolate product – plus they’ve become available at gourmet shops, local Whole Foods or Trader Joe’s, as well as online.
*NOTE FROM BECCA* – I love the crunch that cacao nibs bring to desserts! I sprinkle them over chocolate ice cream.. yum!
I buy mine online HERE
Have you ever had a classic dessert inspire you? It’s not the first time espresso and coconut have inspired me – my Caribbean Coconut & Espresso Milkshake is one of my most popular dessert recipes on the blog, and chocolate recipes abound including: Chocolate Blueberry Crumble Pops, Graham Cracker Brownie Bars, and Gingerbread Chocolate Waffles.
I hope you enjoy these nutty German chocolate pie squares!
Nutty German Chocolate Pie Squares ~ A Guest Post from Cooking with Books
- 1 3/4 cup white whole wheat pastry flour
- 1 cup powdered sugar
- 1 stick unsalted butter cold and chopped into small pieces
- 1/4 cup shortening cold
- 1/2 teaspoon kosher salt
- 2 tablespoons strong brewed coffee or espresso
- 1/4 cup coconut oil
- 3/4 cup corn syrup
- 3/4 cup dark brown sugar
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups mixed nuts chopped
- 1/2 cup cacao nibs
- 2 large eggs
- Preheat oven to 350F. Grease a 9 by 9 inch square pan and set aside.
- In a food processor, mix the flour, powdered sugar, butter, shortening, and salt. Drizzle in the coffee until it all comes together.
- Press into square pan and bake for 15 minutes.
- In the meantime in a medium sauce pot over medium heat, whisk together the coconut oil, corn syrup, brown sugar, coconut, nuts, and cacao nibs.
- Remove from heat and whisk in eggs.
- Pour into baked dough and place once again in the oven for about 45 minutes until set.
- Chill overnight before cutting into small squares.